Preparation Time: 20 minutes + 4 hours refrigeration
Cook Time: 10 minutes
Yield: 1 dozen cookies
This Gluten Free Chocolate Krinkle Cookie recipe is lifted from one on www.eggs.ca. To create a gluten free version, we substituted QUeen Milling All Purpose Gluten Free Flour (Fine) in place of regular all-purpose flour. These GF Chocolate Krinkle Cookies are a delicious mouthful of chewy, chocolatey goodness! Everyone LOVES these cookies!
Ingredients
Vegetable Oil or Olive Oil — For this Gluten Free Chocolate Krinkle Cookie, we used extra virgin olive oil for the smooth, rich flavor and healthful benefits. Vegetable oils can also be used and may add flavor depth to the Chocolate Krinkle Cookies accordingly.
Sugar — Granulated sugar is the best option for this Gluten Free Chocolate Krinkle Cookie. It gives the Chocolate Krinkle Cookie a classic sweetness and a slightly crunchy top layer. You can also mix in some brown sugar, but keep in mind that it may alter the brownie texture slightly.
Eggs — Eggs play a crucial role in giving the gluten free chocolate brownies their structure and moist texture. Make sure your eggs are at room temperature before incorporating them into the cookie batter to achieve a smooth and well-mixed consistency.
Flour — QUeen Milling All Purpose Gluten Free Flour (Fine) is a great choice for this recipe. Be careful not to over mix once you've added the flour, as this can make the cookies tough.
Cocoa Powder — Use high-quality unsweetened cocoa powder. This gives a superior and intense chocolate flavor. Sift the cocoa powder to remove any lumps before mixing it into the batter.
Baking Powder — A small amount of baking powder helps the Gluten Free Chocolate Krinkle Cookies rise and gives a light texture. Ensure the baking powder is evenly distributed in the dry ingredients to avoid uneven rising.
Salt — A pinch of salt enhances the chocolate flavour and balances the sweetness.
Vanilla Extract — Pure vanilla extract adds a wonderful aroma and enhances the overall flavor profile of the gluten free Chocolate Krinkle Cookie. Imitation vanilla can also be used.
Icing Sugar — The icing sugar in this Chocolate Krinkle Cookie dough creates that magical snow-like crinkle on the top of the cookie.
Directions
Bake these Gluten Free Chocolate Krinkle Cookies to perfection in about 10 minutes! Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Ingredients:
● 1 cup granulated sugar
● ½ cup unsweetened cocoa powder
● ¼ cup vegetable oil (we used olive oil)
● 2 eggs
● 1 tsp vanilla extract
● 1 cup QUeen Milling All Purpose Gluten Free Flour (Fine)
● 1 tsp baking powder
● ¼ tsp salt
● 1/3 cup icing sugar
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STEP 1:
● In a bowl combine sugar, cocoa and oil in a large bowl.
● Mix ingredients using a mixer or whisk by hand. Ingredients will look coarse and granular when combined.
● Beat in eggs and vanilla until smooth.
STEP 2:
● In a separate bowl sift the QUeen Milling All Purpose Gluten Free Flour (Fine), baking powder and salt.
● Add the sifted ingredients to the wet mixture and mix well.
● Cover and place in a refrigerator for 4 hours or overnight.
STEP 3:
● Preheat oven to 350°F.
STEP 4:
● Line a cookie sheet with parchment paper.
● Remove the dough from the refrigerator.
● Pour the icing sugar into a bowl.
STEP 5:
● Scoop out 1 teaspoon of dough and roll into a ball.
● Coat the ball in icing sugar.
● Place each dough ball 2 inches apart on the cookie sheet.
● The cookies will spread when they bake.
STEP 6:
● Bake the Chocolate Krinkle Cookies for 10 minutes or until the cookies crack and interiors look slightly moist.
● If additional baking time is needed, keep in the oven for 1 minute longer and check again.
● The bake time should not exceed a total of 12 minutes.
● Let sit for 5 minutes before moving to a wire rack to cool completely.
U and QUeen Milling Gluten Free Flours make all of this deliciousness possible!